Chicken and Pepper Cheese Bread Recipe:

★Ingredients

For the Dough:

2 ¼ teaspoons active dry yeast (1 packet)

1 cup warm water (110°F/45°C)

1 tablespoon sugar

2 ½ cups all-purpose flour

1 teaspoon salt

2 tablespoons olive oil

For the Filling:

2 cups cooked chicken, shredded or diced

1 cup bell peppers, diced (any color)

1 cup shredded mozzarella cheese

½ cup shredded cheddar cheese

2 cloves garlic, minced

2 tablespoons olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fluffy cloud cake

Pork chops with honey garlic

★Instructions

Preparing the Dough:

1. Activate the Yeast:

• In a small bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy.

1. Mix the Dough:

• In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until a dough forms.

1. Knead the Dough:

• Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

1. First Rise:

• Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Preparing the Filling:

5. Cook the Chicken:

• If not already cooked, sauté the chicken in a skillet until fully cooked. Season with salt and pepper. Let it cool and then shred or dice it.

5. Cook the Peppers:

• In the same skillet, add the olive oil and sauté the bell peppers until they are soft. Add the garlic, oregano, and basil, and cook for another 1-2 minutes. Season with salt and pepper. Let it cool slightly.

Assembling the Bread:

7. Roll Out the Dough:

• Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a large rectangle, about 12×18 inches.

7. Add the Filling:

• Evenly spread the chicken, sautéed peppers, and cheeses over the dough, leaving a small border around the edges.

7. Roll the Dough:

• Starting from one of the long edges, roll the dough tightly into a log. Pinch the seams and ends to seal.

7. Second Rise:
   • Place the log on a parchment-lined baking sheet, seam side down. Cover with a damp cloth and let it rise for another 30 minutes.

Baking the Bread:

11. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
12. Bake:
    • Brush the top of the bread with a little olive oil and bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped.
13. Cool and Serve:
    • Let the bread cool for a few minutes on a wire rack before slicing. Serve warm.

Enjoy!